Check on the Presence of Enterobacteria and Salmonella Spp. in Sausage

Abstract

ABSTRACTSausage production in Kosovo has started years ago, a product which has a very high use, as in family kitchens as well as in restaurants. This product is very liked and known by local consumers, but is also known in the Balkan countries. Sausage is prepared by different types of meat but the most favorite remains by the bovine meat, from the bovine minced meat sausage produced under receptures of producers, where they add water, nitrites, nitrates, spices and salt. During processing the temperature used is 65–72°C for 60 minutes, which after processing is considered usable for consumption within 60 days. During the production process and post production process analytical inspections and controls of meat processing industry were attentive and rigorous in order of misusing this product, which is very favorite of customers. But despite the high care, occasionally the cases of toxy- alimentary infections were recorded by sausage consumption. This fact served as a reason to allow a more detailed study in relation to microbiological control and analytical indicators; Enterobacteria and pathogen Salmonella spp. This study was undertaken in a meat processing factory in Kosovo. Samples of the final product were collected for microbiological analysis during the period January—September 2009 and their total reached 60 samples. Their analysis was conducted by Institute of Food Safety and Veterinary in Tirana, Albania. From the results of laboratory analysis were confirmed 60 samples of sausages or 15% of them have over-presence of enterobacteria, above the limit (100–500 cfu/g). By the microbiological spectrum in the same samples wasn't identified the presence of Pathogen Salmonella spp.